Directions:
- Cook sweet potatoes until tender but firm. Peel and cut into chunks the size of the pineapple chunks. Gently toss potatoes, pineapple, nuts and orange juice.
- In a small bowl, combine all remaining ingredients except chutney. Pour dressing over potato mixture and gently toss. Chill salad several hours. To serve, arrange the salad on a bed of greens. Pass the chutney. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 634.8 Kcal (2658 kJ) | ||
| Calories from fat | 515.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.33g | 88% | |
|---|---|---|---|
| Cholesterol | 17.25mg | 6% | |
| Sodium | 283.58mg | 12% | |
| Potassium | 538.55mg | 11% | |
| Total Carbs | 29.58g | 10% | |
| Sugars | 10.84g | 43% | |
| Dietary Fiber | 6.6g | 26% | |
| Protein | 6.66g | 13% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 2.2mg | 12% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 302.55 Kcal (1267 kJ) | ||
| Calories from fat | 245.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.32g | 88% | |
|---|---|---|---|
| Cholesterol | 8.22mg | 6% | |
| Sodium | 135.16mg | 12% | |
| Potassium | 256.68mg | 11% | |
| Total Carbs | 14.1g | 10% | |
| Sugars | 5.17g | 43% | |
| Dietary Fiber | 3.15g | 26% | |
| Protein | 3.17g | 13% | |
| Vitamin C | 5mg | 18% | |
| Vitamin A | 0.4mg | 29% | |
| Iron | 1mg | 12% | |
| Calcium | 34mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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